2 cups (16 fl oz/500ml) buttermilk
8 fresh medium oysters, shucked
2 slices brioche, quartered
2 tbsp unsalted butter
2 green onions, white/tender greens part only, thinly sliced diagonal
vegetable oil for frying
1 cup (5oz/155g) all-purpose flour
This is how you do it:
1. Pour the buttermilk into a bowl. Add the oysters and push to submerge in the milk. Cover and refrigerate until ready to use. In a frying pan over medium heat, melt 1 Tbsp of the butter and use a spatula to spread it evenly around the pan bottom. Place the brioche pieces in the hot butter and cook until golden brown on the bottom, about 2 minutes longer. Transfer to a plate and set aside.
2. Pour oil into a saucepan to a depth of 3 inches (7,5 cm) and heat over medium-high heat until it reaches 350°F (180°C) on a deep-frying thermometer. Reduce the heat as needed to maintain the temperature.
3. Meanwhile, put the flour in a bowl. Using a slotted spoon, remove the oysters from the buttermilk, letting some of the milk drip off, and transfer to the flour. Toss to coat completely. Lift the oysters from the flour with tongs, shake off the excess, and place carefully in the hot oil. Fry until golden brown, stirring occasionally, 2-4 minutes. Using the slotted spoon, transfer to paper towels to drain. Sprinkle with salt while still warm.
4. To assemble, spread a teaspoonor so of the aioli on each piece of brioche. Sprinkle each with green onions, then place an oyster on top. Pour a tall glass and enjoy.